Chocolate-Dipped Gingersnaps

http://www.eatingwell.com/recipes/chocolate_dipped_gingersnaps.html

From EatingWell:  January/February 2009

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

4 servings, 2 cookies each | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

• 8 small gingersnaps
• 1/3 cup bittersweet chocolate chips, melted (see Tip)
• 1 tablespoon finely chopped crystallized ginger
• 1 tablespoon finely chopped dried cranberries

Preparation

1. Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

Nutrition

Per serving : 157 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 2 g Protein; 1 g Fiber; 97 mg Sodium; 96 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 carbohydrates (other)

Tips & Notes

• Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.

• Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.